dinner · dairy-free
Baked kibbeh (kibbeh bil sanieh)
Lebanese bulgur-and-beef shell layered around spiced beef, onion and pine nuts, scored and baked.
- Time
- 90min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat and tree nuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Soak bulgur 10 minutes, squeeze dry and process with meat, onion and spices to a smooth paste.
-
2
Brown filling meat with onion, spices and pine nuts until no pink remains.
-
3
Press half the shell into an oiled 23 x 33 cm (9 x 13 inch) pan, spread filling, top with remaining shell (pat pieces with wet hands).
-
4
Score into diamonds, press a hole in each and pour oil over.
-
5
Bake at 200°C (400°F) for 35–40 minutes until deep brown and the shell reaches 71°C (160°F).
